bean chilli
From caramia 17 years ago
- 30 minutes to make
- Serves 4
I'd like to say this dish is best when left to rest overnight before reheating and eating - but it just never lasts that long in my house!
Ingredients
- 1 chopped onion shopping list
- 2 carrots, chopped into slices shopping list
- 1 large tin of butter beans, rinsed shopping list
- 3 x ½ peppers (orange, red and yellow peppers make it sweeter than green ones) chopped into chunks shopping list
- 1 baking sized potato, cut into small cubes (or a sweet potato is a delicious alternative) shopping list
- 1 small tin of kidney beans, rinsed shopping list
- 4 tbsp tamari sauce shopping list
- 6 heaped tsp sun dried tomato paste or tomato puree shopping list
- Tip tsp cayenne pepper shopping list
- 2 heaped tsp vegetable bouillon/stock shopping list
- 3/4 pint (450ml) water shopping list
- 1 finely chopped chilli shopping list
How to make it
- Heat the oil and cook the onion and chilli until the onion softens. Then add celery and/or garlic if using them.
- Add the carrots and potato, stir and cook for a few minutes
- Then the chopped peppers, mix in and cook for another few minutes.
- Add the water, tomato paste, tamari, stock and cayenne.
- Stir well, cover and simmer for 20-30 minutes.
- Rinse the beans, add to the mixture and boil for 5 minutes or until thoroughly cooked through.
- Add in the chocolate, if you are using it and stir well until it melts
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